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Shrimp Aguachile, a popular shrimp cocktail from the state of Sinaloa, is made in a similar way as a ceviche/cebiche, where the shrimp is prepared with lime juice. In Sinaloa, it is made with slices of cucumbers, red onion, and fresh chiltepin pepper or Serrano pepper.
Course Appetizers
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 123kcal



  • 3 limes juice only
  • 1 tablespoon white vinegar
  • 1 habanero pepper
  • 1 manila mango a little bit unripe
  • 1 piece of fresh ginger about 1 teaspoon
  • 7 oz. raw shrimp peeled
  • Salt and pepper


  • 3.5 oz. corn flour masa harina
  • 1 teaspoon lard
  • 10 2.5 ounces warm water


  • ¼ medium red onion finely sliced
  • 1 green onion finely chopped
  • cup chopped cilantro
  • Avocado oil


  • Place lime juice, vinegar, habanero pepper, chopped mango, ginger, salt, and pepper in the blender. Process until you have a very smooth sauce. Place this sauce in a bowl and add the shrimp to marinate. (The shrimp will cook with the lime and vinegar acidity)
  • While the shrimp is marinating, prepare the tostadas. Mix masa-harina with the lard and warm water until you form a smooth dough. If it needs more water, add a few teaspoons at a time.
  • Divide the dough into 8 small balls, and form the tortillas.
  • Cook over a hot griddle, turning twice. Let them dry on the griddle until they are crispy. Remove and place on the serving plates. (You can also use regular store-bought tortillas and toast them on the griddle.)

To serve, divide the shrimps over the tostadas and garnish with the red and green onion and chopped cilantro, as well as a few drops of avocado oil. Enjoy!


    • You can use store-bought tostadas.


    Serving: 1tostada | Calories: 123kcal | Carbohydrates: 20g | Protein: 8g | Fat: 1g | Cholesterol: 83mg | Sodium: 259mg | Potassium: 150mg | Fiber: 2g | Sugar: 4g | Vitamin A: 485IU | Vitamin C: 24.4mg | Calcium: 86mg | Iron: 2.2mg